Meatless Lenten Recipe - Zucchini & Cheese Bake


ZucchiniBake_3Today’s meatless recipe was shared by Pat Gohn of the wonderful Among Women Podcast.  Pat shares, “This makes a great simple lunch, or side dish with soup, etc.”

3 cups of diced zucchini, skin included
1 cup Bisquick
1/2 cup Parmesan cheese
1/2 cup chopped onion
1/2 tsp. salt, pepper,
(Italian options: add ½ tsp oregano plus 2 tbsp. parsley)
1/2 c. oil
1cup of shredded sharp or mild cheddar cheese
4 eggs

Mix all ingredients and place in a grease cassarole dish, about 8×8 or 9×9.

Bake at 350 degrees, about 40-45 minutes.  Test with knife inserted at center.  Center should be firm and dry.

Do you have a meatless recipe to share?  Comment below or email


About Author

Lisa M. Hendey is the founder and editor of and the bestselling author of the Chime Travelers children's fiction series, The Grace of Yes, The Handbook for Catholic Moms and A Book of Saints for Catholic Moms. As a board member and frequent host on KNXT Catholic Television, Lisa has produced and hosted multiple programs and has appeared on EWTN and CatholicTV. Hendey hosted “Catholic Moments” on Radio Maria and is the technology contributor for EWTN’s SonRise Morning Show. Lisa's articles have appeared in Catholic Digest, National Catholic Register, and Our Sunday Visitor. Hendey travels internationally giving workshops on faith, family, and Catholic technology and communications topics. She was selected as an Elizabeth Egan Journalism Fellow, attended the Vatican Bloggers Meeting, the “Bishops and Bloggers” meeting and has written internationally on the work of Catholic Relief Services and Unbound. Hendey lives with her family in the Archdiocese of Los Angeles. Visit Lisa at for information on her speaking schedule or to invite her to visit your group, parish or organization.

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